Instructions: Remove the feet and pinions from the goose and truss neatly to keep the legs and wings near the body. Stuff the goose with prepared fruit stuffing (see recipe below). Preheat the oven to 400º F (200º C). Place the goose in a roasting pan and roast in preheated oven for 30 minutes.

Reduce heat to 350º F (175º C). Continue to cook for 2-2½ hours until the goose is tender. Cut red cabbage into small segments, blanch, and braise with water chestnuts in butter and a little goose stock. When the goose is cooked, remove to a serving platter and keep warm.

Deglaze the pan with remaining goose stock, skim off the fat, and add cornstarch, blended to a smooth paste with a little cold water. Bring to a boil over medium-high heat and strain into a sauce boat.

Fruit Stuffing Recipe

Instructions: Peel, quarter, and core the apples. In a large nonstick skillet, heat butter over medium-high heat. Cook for 5 minutes without allowing the apples to break up. Plump the dried fruits in boiling water for 2 minutes. drain, using a colander, and dry.

In a small mixing bowl, combine the apples and fruit. Mix well and use as required.

Easy Oven Roast Stuffed Goose Recipe

Ingredients

2 cups pitted prunes, halved

2 large apples (cored and chopped)

2 cups red onion (chopped)

2 tablespoons orange juice (freshly squeezed)

1 whole goose

8 slices bacon

1 cup (250 ml) defatted chicken broth

1/2 cup (125 ml) tawny port

finely chopped grated zest of one orange

salt and freshly ground black pepper to taste

Method

Step 1

For the stuffing, toss the prunes, apples, onionsб and orange zest and juice together in a bowl.
Set aside.

Step 2

Preheat the oven to 325F (163C).
Rinse the goose well and pat dry.
Prick the skin all over with tines of a fork.

Step 3

Rub inside and out, using orange juice, then sprinkle inside and outside with salt and ground black pepper.
Fill the cavities with the stuffing and close the cavities with poultry laces.
Put the goose, breast-side-up, on a rack in large roasting pan.

Step 4

Lay the bacon slices across the breast and then roast the goose for 1 1 ½ hours, removing any fat in the pan every 30 min.
Remove the bacon and roast goose about 3 hours, removing the excess fat occasionally.
Transfer the goose to a platter, cover loosely, using aluminum foil, and let rest for 20-25 min.

Step 5

Pour off any remaining fat in the roasting pan.
Add the chicken broth and port to the pan and bring to the boil, scraping any browned bits on the bottom of the pan.
Simmer over low heat for 5 min.
Add the redcurrant jelly and simmer again for 2 min, stirring.
Set aside.

Step 6

Before serving, warm the gravy over low heat.
Add the butter and whisk until it is just mixed in. Bone appetite!